Chicken Pot Pie – In the Kitchen with Rachel O – Video
Written by Rachel, Posted in Baking, Dinner, Herbs, In the Kitchen with Rachel O, Leftovers, Main Dishes, Meat, One Dish Dinners, Potatoes, Poultry, Vegetables
It’s cold. It’s fall. It’s the perfect weather for Chicken Pot Pie.
I would, I could, I will eat it any time of year. But, I especially love to eat cozy foods when the weather co-operates.
Chicken Pot Pie is one of my favorites. That might be why I have made it twice, once on each show. 😉 You can see the original here.
I don’t know if I’ve ever not liked it. I mean, can you really go wrong with a flaky crust (I used Aimée’s recipe this time, yum!), sautéed veggies, and a creamy sauce?! You are shaking your head no too, right?
I would almost be happy just to look at it. Even the one I made for the most recent show, as ugly as I made it (I had some trouble crimping the crust… I think I need more practice), still looked amazing. But, then you cut into it… Steam pours out and you get a whiff. Oh that filling… And you know that you have to eat it right away. Something this good just can’t be made to wait.
Happy Eating!
- 1 T olive oil
- 1/2 C carrots, chopped or diced
- 1 onion, chopped or diced
- 1 C potatoes, chopped or diced
- 1 C zucchini, chopped or diced
- 1 t fresh savory, chopped
- 1/4 t dried rosemary
- 1/4 t dried thyme
- 1/4 t dried oregano
- 1/4 t dried parsley
- to taste, salt
- to taste, pepper
- 3/4 C peas (frozen are fine)
- 3-4 cloves garlic, diced
- 1-2 T lemon juice
- 1/2 t dijon mustard
- 1 1/2 to 2 C cooked chicken, shredded
- 2 T all purpose flour (or 1 T cornstarch for gluten free)
- 1 1/2 C cold water (or stock)
- 1/2 C milk
- 1 pie crust
- 1 egg white, beaten with a fork
- Pre-heat oven to 375F.
- Heat ovenproof skillet. Add olive oil. Add carrots through pepper. Cook for 10-15 minutes, or until veggies are tender, over medium-low heat, stirring occasionally.
- Add garlic, chicken, peas, dijon, and lemon juice. Cook for 2-3 minutes.
- Whisk flour (or cornstarch) and water. Add to pan. Bring to a boil and let it thicken for a few minutes. Add milk and cook a few minutes more, but do not boil.
- Taste and adjust seasoning if needed.
- Top with crust (be careful, the pan is hot) and crimp edges with fingers or a fork. Brush with egg white. Make three or four slits in the center of the crust.
- Place ovenproof skillet on a baking sheet and bake for 30-40 minutes, or until the crust is golden and flaky.
